1 pound ground beef
0.5 pounds ground pork
1 onion, finely chopped
1 cloves garlic, minced
1/2 cup bread crumbs
5 tablespoons milk
generous amounts of salt and pepper
Cream sauce ingredients
Dash olive oil
3 tablespoons butter
3 tablespoons flour
2/3 cup vegetable stock
2/3 cup beef stock
2/3 cup thick double cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard
Combine ground beef and ground pork in a bowl and break it up with your fingers to get rid of lumps.
Add chopped onion, garlic, breadcrumbs, egg and mix together.
Add milk and season with salt and pepper.
Roll mixture into small meatballs. Place on a clean plate, cover and refrigerate for two hours.
Heat oil in a frying pan on medium heat. Add meatballs and brown on all sides.
Heat oven to 180 C (350 F). Add browned meatballs to an ovenproof dish, cover and cook in the oven for 30 minutes.
Melt 3 tablespoons of butter in a pan.
Whisk in 3 tablespoons of flour and stir for two minutes.
Add 2/3 cup of vegetable stock and 2/3 cup of beef stock, stirring continuously.
Add 2/3 cup of double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard.
Simmer until sauce thickens.
Drizzle over meatballs and enjoy.